Duck fat fried squirrel

Posted on December 13, 2012


That’s right, I said squirrel.  Now before you start going “EEEEWWW!” and start spouting protests about cute fuzzy animals, rednecks and plenty of good meat at the grocery store I want you to consider a few things.  First of all, the foundation of paleo is based on the hunter gatherer lifestyle and diet.  And what’s more hunter gatherer than eating things that are readily available in our own backyards?  Squirrels are abundant, available pretty much anywhere, and legal to kill if you have a license.  Not only that, but its free range, wild, and hormone and antibiotic free.  Plus, it really does taste like chicken.  This is a great introductory recipe incorporating familiar flavors and preparation with a somewhat unusual ingredient.  This was my first time making squirrel, and admittedly I was a bit nervous about it, but it came out well enough that I would do it again.squirrel2

1 squirrel, skinned, cleaned and prepped

6oz duck or other rendered fat

1 cup coconut flour

1 egg beaten

1/4 cup almond milk

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp cayenne

1/2 tsp chili powder

1 tsp paprika

salt and pepper to taste

Cut squirrel into 4-5 pieces, removing legs and segmenting torso.  Soak meat in a bowl of salt water for about an hour.  This will help mellow any gamey flavors present in the meat.  Remove meat from water and pat dry.  In a shallow bowl beat together egg and milk.  In a second bowl mix flour and all spices.  Heat a wide shallow skillet over medium heat until fat is melted and hot, but not smoking.  To test the temp of the fat you can drop a bit of flour in it and if it sizzles, it’s hot.  Dip squirrel pieces in egg mixture coating well, then dip pieces the in flour mixture also coating well.  Gently place pieces in skillet and fry on both sides until meat is dark golden brown and cooked through.  Salt and pepper liberally, and set pieces on a paper towel lined plate.  Enjoy!


Posted in: Today's recipe